Ingredients
For the Filling:
- 450g (1 lb) beef steak (such as chuck or stewing steak), cut into bite-sized cubes
- 2 medium onions , thinly sliced
- 2 tbsp plain flour
- 1 tbsp vegetable oil (or beef dripping for extra flavor)
- 300ml (1 ¼ cups) beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard (optional)
- Salt and freshly ground black pepper , to taste
- A splash of red wine (optional, but adds depth)
For the Suet Pastry:
- 225g (1 ¾ cups) self-raising flour
- ½ tsp salt
- 115g (½ cup) shredded suet (vegetable suet can be used for a vegetarian option)
- About 120ml (½ cup) cold water
Instructions
Step 1: Prepare the Filling
- Brown the steak : Heat the oil in a large frying pan over medium-high heat. Season the steak cubes with salt and pepper, then brown them in batches, ensuring they are seared on all sides. Remove and set aside.
- Caramelize the onions : In the same pan, add the sliced onions and cook slowly until golden brown and softened (about 10–15 minutes). Stir occasionally to prevent burning.
- Make the gravy : Sprinkle the flour over the onions and stir to combine. Gradually pour in the beef stock, stirring continuously to avoid lumps. Add the Worcestershire sauce, mustard (if using), and red wine (if using). Return the steak to the pan, bring to a simmer, and let it cook gently for about 1–2 hours, or until the meat is tender. Adjust seasoning to taste. Set aside to cool slightly.
